From: Chef Carol Wallack, Sola, Chicago. Yield: 45-50 orders. 35 lb. fryer oil 30 lb. rendered beef fat 50 lb. box of 60-count Idaho Russets 1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred), poured into a spritzer/spray bottle 5 lb. fresh-ground Parmigiano-Reggiano ½ lb. chopped chives to taste, salt, fine as needed, waxed delicatessen paper, approximately 15" × 10¾" sheets Combine fryer oil and rendered beef fat. Heat fryer to 275°F. Cut potatoes on fry ...

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